26 radishes (about 3 bunches)
1 tablespoon butter
1 tablespoon bacon grease leftover from cooking the bacon
1/2 teaspoon kosher salt
Fresh black pepper to taste
1 tablespoon chopped garlic
1/4 cup chicken broth
1 cup heavy cream
1 tablespoon fresh rosemary, chopped
1/2 cup grated parmesan cheese
12 ounces bacon, cooked and chopped
Wash the radishes, trim the stems and roots and cut in half.
Heat the butter and bacon grease in a skillet over medium heat. Add the radishes, tossing to coat in the butter along with the salt and pepper.
Cook the radishes for 15 minutes, stirring occasionally until browned and softened.
Next add the chopped garlic, stir and cook one minute more.
Add the broth, cream, rosemary, parmesan cheese and bacon to the skillet, stirring to combine with the radishes.
Cook for 7-8 minutes over low heat until the sauce has thickened. Check to see if more salt and pepper are needed, then serve immediately.
* If you don’t have leftover bacon grease you can substitute olive oil
Keywords: side dish recipe, roasted vegetables, roasted radishes, low carb recipe, low carb diet, bacon recipes